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Name: Tortilla Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tb Cilantro (Chinese parsley); 1 1/2 c Black beans; 1/4 c Celery diced; 2 tb Vegetable oil; 2 c Of water; 1/4 c Diced onion; 1/4 c Diced bell pepper; 2 ts Salt; 2 Corn tortillas

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INGREDIENTS

2 tb Cilantro (Chinese parsley)
1 1/2 c Black beans
1/4 c Celery ; diced
2 tb Vegetable oil
2 c Of water
1/4 c Diced onion
1/4 c Diced bell pepper
2 ts Salt
2 Corn tortillas

Servings

INSTRUCTIONS

Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Saute celery, onion, and bell pepper in oil, until slightly tender. Then in bean soup, add salt, cilantro, and saute vegetables. Covered and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir. In frying pan, warm up tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla. Makes 2 servings.

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Nutrition

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Serving Size: 1 Serving (638g)
Recipe Makes: 2 Servings

Calories: 745
Calories from Fat: 141 (19%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 106mg		4 %
Potassium 1074.7mg		28 %
Total Carbohydrate 131.5g		39 %
	Dietary Fiber 28.7g	115 %
	Sugars, other 102.7g
Protein 26.7g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 745

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